Production of starch from cereal grains



` March 2, 1948.

H. K. MURER ETAL FRDDUCTION OF STARCH FROM CEREAL GRAINS Filed Dec. 22, 1911s WATR. f

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Patented Mar. 2, 1948 d *UNITED STAT ES PATENT PaonUonoN or saumon rnoM i cnam Gams Harvey x.' summit, and william A. d

' OFFICE Mitchell, Cedar Grove, N. J., assignors to General Foods Corporationl New York, N.

corporation of Delaware Appumion December 22, 1943, serial No.' Y51 ,234

zz ommfl (ci. 12v-sv) 'This invention relates to the production` of starch from cereal grains, such as corn, wheat', lsorghum, rice, etc.

In cereal grains, the starch granules are surrounded by or embedded in adherentprotein matter or gluten. and the separation of the starch from this gluten is the chief problem in cereal 4starch manufacture. Milling, grinding or otherwise commuting the grain, as involved in various known procedures for handling cereal grains,

y results in freeing or releasing some of the starch granules and such free starch can be recovered by known settling or centrifuging methods. It-

has also been proposed to increase the effectiveness of such procedures by whipping or beating to destroy the gluten, or else it remains geli'itinousv and cohesive and can not-be dispersed as described above to permit starch separation, Since fermentation is undesirable Vfor 'reasons pointed out hereinafter, wheat starchis usually separated from the gluten by prolonged kneading of a l starch-gluten dough in a stream of water.

Although steeping is inv general use, it is un- :desirablefformany reasons. It must be carried out under conditions inhibiting fermentation 'because of the offensive nature of the fermentation.

v the resultingdestruction ofthe gluten as a'. use1 afwater slurry of the comminuted grain in order practicably high yields. it hasiheretofore beenv 4considered necessary to modify the nature `of the gluten so that it can be readilydispersed in water to release the embedded starch granules. They general practice which has been followed for many years with most cereal lgrains to accomplish this result is to steep the grain for prolonged periods. In early processes fermentation took plac during steeping and assisted in modifying the ature and properties of the gluten. However, fermentation is objectionable for reasons set forth below and is largely avoided in modern starch manufacture by the use of sulphur dioxide in the steep water. Other factors to which the effects of steeping have been attributed include the presence of various bacteria andenzymes. Whatever the cause, however, theA result of steeping is that the gluten losesl its tough and starch-'binding properties and the starch .granules lare freed from mechanical bondage with the gluten. vUpon subsequent grinding in the ordinary buhrstone mill, the cellular .structure of thegran is broken `and thev starch isthereby released for recovery by settling or centrifuging.

An exception to the abo-ve general practice is in the case of wheat where fermentation must varieties of grain such as sorghum, moreover,

ful by-product, etc. However, 4in spite of the use of fermentation inhibitors such as sulphur dioxide, some fermentation is likely to take place, necessitating frequent cleaning of large amounts of equipment such as steeping tanks, degerminating mills; germ otationtanks, germ WashingI Y reels, buhrstone grinding mills, mill starch washing reelsv and shakers, etc., if sanitary conditions are io be maintained. Also the time required f for s eeping (about-.2448 hours) is excessive, and the plant space and equipment requirements are objectionable.

uots of starch manufacture. For instance, it usually causessomey deterioration of protein matter despite measures taken to inhibit fermentation/A considerable portion of the protein matter is solubilized land extracted .by the steepingy water along with soluble carbohydrates and mineral saltsi this solubilized protein amounting in the case ofcorn to as much as 34% of the total protein matter of the grain. The solubilizing of suchlarge amounts of protein clearly. indicates the change in the nature of thefproteins that is brought about by steping. In the case of colored steepiug tends to causey discoloration' of the starch by contamination with inthe embryo a'nd bran layers. l

On the otherihand, the exposure of the starch 'to chemical l' treatment over prolonged periods results in undesirable alteration ofthe natural properties of the starch. For example, the socalled .waxy starches, which are stained red brown by iodine instead of blue, are found in certain hybridA vari ties of corn and other cereals. These waxy starcfes naturally possess physical yproperties such va high viscosity which adapt them to-industrlal uses for which tapioca starch is generally employed; for example.' in remoistening glues, gums, paper sizes, puddings and like food products, etc. .However, prolongedsteeping be allowed to take place during steeping inorder decidedlyalters theseproperties, the naturally pigmentl present' Moreover, steeping is detrimental to the prodv annoso y l high viscosity of 'waxy corn starch forv instance being reduced almost to that of ordinary corn starch by the usual steeping in sulphur dioxide water. j

Other important practical considerations make steeping undesirable. For instance, it requires the use of very large volumes of water, and necessitates costly evaporation operations if the extracted solubles are the use of chemical reagents such as sulphur dioxide is objectionable from the standpoint of corrosion of equipment and concrete floors and walls, as well as from the standpoint of adverse physiological effects.

One of the objects of the invention is to pro-` to provide a standard procto be recovered. Moreover,

A .further object is to make possible a wider choice of lchemical reagents by eliminating the harmful effects caused by prolonged exposure of the starch to such agents.

Another object is to permit the dry milling of the grain with its attendant advantages including cheaper recovery of by-products in dry form.

A still further object is to avoid the extraction of solubles (carbohydrates, mineral salts and proteins) incident to steeping.

Another object is to avoid all fermentation resulting from prolonged treatment of the grain in` water, thereby also eliminating the need for fermentation inhibitors and their adverse effects.

Still further objects are to provide a process which can be operated continuously for long periods while maintaining sanitary conditions, and one which also makes possible the use of simpler and moresanitary types of equipment.

Additional objects are to reduce the number of wet operations and to shorten the period required for these operations, as well as to reduce the quantity of water required to a minimum and to minimize sewerage disposal problems; and in general to reduce equipment and operating costs and the time involved in the production of cereal starches and the by-products of their manufacture.

In its broad aspect, the invention is predicated on the discovery that when the gluten of cereal grains is brought into contact with water, it is rapidly hydrated to the state of a colloidal gel which possesses thixotropic properties and can vbe liquefied by mechanical treatment, thereby freeing or releasing substantially all of the starch granules without'steeping or equivalent processing as described above. The speed of hydration depends, of course, on the time required for the Water to penetrate the grain particles, but jellification of the gluten takes place almost immediately as it comes into contact with water. v When the wet product is examined under the microscope, the starch granules will be found embedded in swollen irregularly shaped and sized particles of jellified gluten.

As stated above this jellified gluten has thixotropic properties; that is, the protein-water gel system can be converted to a liquid sol by mechanical treatment such as vigorous shaking, stirring or other agitation, but after the cessation o! such treatment the system will return in course of time to the gel condition. When the colloidal gel Iis thus converted to a sol, further microscopic examination reveals the practically complete liberation of the starch. Even in the case of wheat, where the jellifled gluten forms a very coherent mass or dough even after steeping, the` gluten gel is nevertheless liquefied and the starch liberated in the same manner.

The liberated starch granules can then be recovered provided that the system does not return to the gel state beforeseparation of the starch can be effected. In the case of most cereal proteins, rejellicatlon takes place only very slowly, and is further delayed by the agitation to which the dispersed slurry is subjected during the subsequent processing necessary to separate and re cover the starch. However, rejellication is pref erably prevented entirely by addition of excess water to the liquid gel system, this excess water facilitating handling of the materials as pointed out hereinafter.

The invention also includes novel operating techniques and procedures whereby the maximum benefit and advantage of the above discovery may be realized. Thus in order to speed hydration and jellification of the gluten, the grain is preferably comminuted before or as the water for jellification is added, although this is not essential as pointed out hereinafter. If wet comminution is desirable, the water. may be fed to the,

and, if desired, further comminution ofthe grain may be effected before it reaches the dispersionY apparatus in which the gluten gel is liquefied. On the other hand, the grain maybe comminuted in the dry state (with removal of the germ if desired) by known procedures and the water added after it leaves the comminuting apparatus. Where degermination is unnecessary, the dispersion apparatus itself may serve also to comminute the grain, the whole grain and the necessary water being supplied directly thereto either separatly or together to accomplish jellication, comminution and dispersion of the gluten gel in a single operation. These procedures are feasible since hydration and jellication take place very rapidly when the grain is in the comminuted state, and no prolonged' steeping is required to modify the gluten.

The amount of waterv should be at least sulcient to accomplish complete jellification, and preferably enough to form a free-flowing slurry in order to facilitate handling particularly in the dispersion apparatus. Roughly two parts of water to one part of grain are suitable for these purposes, although these proportions may vary. This excess of water above that required for jelliflca- Ition also dilutes the Ygel system as it is liquefied by the mechanical treatment mentioned above.

changing its concentration so that it will not return to the gel condition. y v

The preferred procedure for most purposes is to mill the grain in the dry state to remove the greater portion of germ and fibrous matter and produce a starch-gluten flour which serves as a Y lstarting material in the present process.

Although dry milling involves a slight reduction in starch yield, it is often to be preferred to wet ,Premier mill with rotor diameter of 3",

0.005", and rotor speed of anemona grinding because of important advantages in other respects. For instance, 'substantially allv of the germ and outer bran layers of the grain are directly recoveredvin dry form, and the wet op-l erations necessary for the recovery of the germ Y 6 able to use a standard hailed type of internal head or` cover the notched internal surface of which prevents the slurry from streaming freely around the periphery of the machine and thus insures from wet ground grain are thus eliminated along l with the elaborate equipment and large quantities of water required by these operations. Moreover the germ and fibrous matter may be recovered as separate products, the germ being directly processed for extraction of its oil while the fibrous matter is directly combined with the gluten as gluten feed. On theV other hand, [the amount of fibrous matter remaining in the Aflour can be separated by'simple screeningA operations' operations carried out after milling, any advantage which is particularly. important withv intensely colored\ varieties of. sorghum since. substantially colorless starches 'can thusbe produced without any special procedures. of purification.

Hence it will treated in theVV dispersion apparatus .comprises mainly a gluten gel containing embedded starch granules, preferably carried as separate particles in a'free-flowing slurry which may also' contain more or less bran; fiber. etc., together with some small amount of freestarch,V and which may or may'not contain the germ as well. The gluten gel is relatively strong and cohesive and the particles withstand ordinary beating and stirring of the slurry as well as relatively high speed agitasmall a .-verizer at 4,500 R.. P.

more effective impact with the hammers during passage through the machine: Employing such a baiiiedv type' of internal heads. No. 1 Mikro-Pulverizer at a speed.of`9,000 R. P. M., a No. 2 Mikro- Pulverizer at 6,900 R. P. M., a No. 3 Mikro-Pul- M., and a No.' 4 Mikro- Y Pulverizer at 3,450 R. P. M.. have proved satis- 'operationsmay make it Vdesirable to liberate substantially less thanlthc i factory. It will be apparent, however, that optimum operation does not necessarily require all ofthe starch granules tobe released or liberated in a single pass through the mill. Thus powerl` consumption or the requirements of auxiliary economical or otherwise maximum yamount of ystarch in a single pass be seen that the aterialtobe jected ,to the dispersioni vgluten is still in the tion-without substantial modification.A We have f found, however, thatwhen the slurry is passedl through colloiding apparatus of known types, the

liquefaction of the gel can be effectively accomplished with liberation ofsubstantially all of the starch granules. tus are well` known in the art and need not be described in detail herein. In general, the use of colloid mills of the crushing type, -such as'the pebble mill; is less'desirable because of the danger ofr crushing some of the' starch granules. On the other hand, we have obtained good results with colloid mills of the shear and impact types.`

be passed as a thin y film between surfgaicesr in rapid relative rotation, as

For example, the slurry may in the well known Premier type of colloid mill, or the slurry may be passed through colloidizing ap' paratus of the well known hammer mill type.

It will be understood that the efficiency of' such apparatus inconverting the gluten gel and releasing the starch depends on aV number of factors well understood in the art'. For example, varia tions may be made in the diameter and speed of.

rotor, the spacing of surfaces, lthe thickness of the slurry, and therateof feed of the siurryto adjust the apparatus for optimum operation in any case. As illustrations, we have obtained good Various types of such appara.

through a single mill, and to employ recycling kand/or a number of mills in series to obtain complete starch\ recovery.` i

Following 'the dispersion y treatment,l the slurry may b e `'passed to the usual settling tables vor through known centrifuging operations for separation and recovery of the starch, the gluten being separately recovered as a by-product useful ln stock feed, etc. i

It Iwill be observed that in all of the above cases the steeping process usually employed in the prior art for thelpurpose. of modifying the gluten` and destroying its gelatinous character is avoided, and i that on the contrary the unsteeped grain is subtreatment while the state of a gel. Hence it is preferable to accomplish jelliflcation of the gluten lrapidly lby comminuting the grain before or as it :is mixed with the '-water. however, that soaking thevwhole It will be understood. grain without comm nutionfor a. period long enough to jellify the gl ten is not excluded from the scope of the -I inven ion. Thetime required for the water to penetrate to the centers of the grains in such a case isundesirably long but is nevertheless very much less than required for steeping as thatl term is ,understood in the art, vand the adverse;

effectsof steeping are reduced correspondingly.

On the other hand." while there may be `time for some of the gluten in the outer layers to be modifled as in steeping before the gluten at the center isiellified, mostI ofthe gluten nevertheless remains in the s te of a `gel and is dispersed or.

. acid or alkaline reagent may results with a small laboratory model of the ance between surfaces inA the range of 0.002" to about 7,200 R. P. M. When using hammer mills, we have found it desirclear-v Y liquefied as described above. y

Though the above| process may be carried out without the use of chemical reagents, it will generally be kdesirable to employcertain typesfor purposes pointed out below, since the usual adverse effects oftheir use are minimized by the elimination of prolonged exposure of the product thereto. These reagents as well as the results they achieve in the process will vary with dii'-4 ferent types of grains, but in general they will be employed for the followingcpurposes:

(l) To facilitate*jelliflcationand dispersion of the gluten and subsequent separation of the starch (by settling. or centrifuging), either an be used depending f In general any soluble these purposes, but

upon the type of grain. acid or alkali is suitable for sulphurous acid or lime is usually preferred for reasons of economy. The use of lime is also of advantage in decreasing protein solubility. In the ease ofV wheat, for example, sumcient alkali. is added to the slurryto bring its pH to a value betweenv 6.8 .and 8.5.

In the case of corn. on the other hand, either acid or alkali may be used. |but better settling of the starch is obtained with alkali and better dispersion of the gluten is obtained with acid. In general, it is preferred to use alkali and to adjust the pH of the slurry prior to dispersion to a value between 6.5 and 8.0.

In the case of the intensely colored varieties of sorghum, while most of the coloring matter can be removed .by dry milling, it is nevertheless desirable that the reagentsemployed should facilitate the production' of entirely colorless starches. Thus adjustment of the pH of the slurry to a value between 6.8 and 7.5 facilitates jellication and dispersion of the gluten and accelerates subsequent separation of the starch, and the use of the proper alkali for this purpose also aids in preventing pigment contamination of the finished starch. Where the coloring matter by weathering or otherwise has penetrated into the endosperm, lime tends to ilx the coloringvmatter to the starch and sodium hydroxide and like alkalies are preferred because they are capable of dissolving the coloring matter from the starch. On the other hand. if the coloring matter has not penetrated into the endosperm such alkalies tend to carry the coloring matter to the starch and it is accordingly preferable to use lime.

With rice, a strong alkali such as sodium hydroxide is desirable, the pH of the slurry preferablybeing about 9-10.

(2) To facilitate recovery of the gluten (by settling. filtration. or other appropriate-procedure), an acid reagent is usually added to the gluten stream resulting from the separation of the starch. While any acid is suitable, sulphurous vacid is preferred because of its relatively low` cost and its effective bactericidal properties. `In the case of wheat, the pH of the gluten stream should be brought to between and 6, while with other grains such as corn, rice and sorghum a pH between 3 and 5 is preferable.

(3) To inhibit bacterial growth during the drying. of the starch (with resulting bacterial contamination of the finished starch), an acid reagent is usually employed to bring the pH of the starch slurry to between 3 and 5 before drying of the starch. While any acid is suitable,1sul phurous acid is again preferred for the reasons stated. as well as for its bleaching action on the starch. This acid treatment is also effective in removing any insoluble material formed by the prior use of lime in the process. In the case of intensely colored varieties of sorghum it is also desirable to wash the starch with dilute alkali to remove any remaining coloring matter before subjecting it to the aforesaid 'acid treatment. Any suitable alkali capable of dissolving the coloring matter (e. g., sodium hydroxide) may be used, the washing being most effective at a pH of from 7.5 to 10.0.

(4) It is desirable to treat the starch so as to protect it against the development of rancidity with age, especially where itis to be used in foodstuffs or other products in which rancidity is very objectionable. It has been found that the treatment of the starch with lime is effective in overcoming rancidity development in the finished starch, and for this further reason the use of lime to adjust the pH of the slurry prior to dispersion is to be preferred wherever feasible as discussed above. In the case of rice where a high pH is desired, the lime treatment may be used, supplemented by the addition of sodium hydroxide or other strong alkali.A

It may also be desirable to add a suitable antioxidant to the starch, particularly where there is no lime treatment in the process. Various kinds of antioxidants are suitable and can be added to the starch in any suitable way. It is convenient, however, to add the antioxidant to the starch before drying, with due regard to the possible effect of the aforementioned acid treatment on its effectiveness. For example, the electiveness of gumguaiac as an antioxidant is impaired by the use of sulphurous acid and accordingly, when this particulary antioxidant is used, it will be necessary to effect acidification of the starch with other acids as, for example, hydrochloric, phosphoric, sulphuric, acetic, etc. On

the other hand, an antioxidant which is effective with any type of acid is the ether extract of sorghum husks. Regardless of the nature of the antioxidant, it can be added before, after, or in conjunction with the acid used for acidification.

The manner in which the suitable antioxidants in alkali or other solvent may be added to the starch by a separate step in the process, or incorporated in any water. used for dilution prior,

to the acid treatment. The subsequent acid treatment at a pH of 3 to 5 for the purpose of preventing Ibacterial action appears also to precipitate the gum guaiac and x it in the starch granules in a,'substantiallyWater-insoluble form. This procedure is not claimed herein per se, however, and it Will be understood that the invention is not restricted thereto.

The accompanying drawings illustrate procedures suitable for use in practicing the invention, it being assumed in the procedures shown in Figs. 1-3 that dry milling operations have first been carried out according to well known practices of the art, leaving a flour consisting principally of gluten and starch as a'starting material. It is to be expressly understood, however, that these particular procedures and flow diagrams are for I purposes of illustration only and are not to be taken as a definition of the limits of the invention, reference being had to the appended claims for this purpose.

In the drawings,

Fig. 1 is a flow sheet of a typical procedure embodying the invention and applicable generally to any type of cereal grain;

Fig. 2 illustrates a simplification -of the procedure shown in Fig. 1 which may be effected in the case of wheat, for example;

Fig. 3 illustrates a modified form of the procedure shown in Fig. l which is also applicable generally to any type of grain, although described hereinafter with particular reference to the production of sorghum starch, and

Fig. 4 illustrates a further application of the invention to Whole grain. s

Referring to Fig. 1, the starch-gluten flour is` 9 The resulting slurry is treated in a oolloid mill I2, for example, a. hammer mill, where most of the gluten is dispersed with resulting liberation of most of the starch. For more efficient screening, the slurry may then be diluted in a tank I3 with liquid supplied by line I4 (preferably overflow liquor from the second tabli'ng operation) along with water if necessary to bring its specific' gravity between 6.5 and 7.5 Baum. This diiuted slurry is passed to a mechanical sifting de- 10 vice I5, for example, a silk screen shaker, where the larger amounts of gluten and starch are separated from the fibrous matter.

The tailings from the sifter I5 often contain undispersed particles of gluten and hence the u 6.5 and 7.5 Baum and is then passed t0 a second mechanical sifting device I8, for example, n a silkscreen shaker, where the gluten and starch are largely separated from the'fibrous matter. The final tailings containing fibrous matter are sent to the gluten settling tank I8.

The mill starch from the sifters I5 and I8 may u be treated by known methods of tabling or centrifuging to separate and recover the starch. As

shown in Fig. l by Way of example, the suspeny i sions leaving the sifters are combined in a mill starch stream (which has substantially the same 35 specific gravity as the slurries formed in tanks I3 and I1) and this mill starch is passed slowly over inclined troughs or tables 20 on which the starch settles. The gluten stream runs oil' the tables and flows into the settling tank I9, where 0 it is combined with the final tailings from the sifter I8 and treated with a reagent of the type previously indicated for use prior ,to recovery of the gluten, After settling the mixture is suitably dewatered as by a filter press 2|, the supernatant 45 liquor from tank I9 and the filtrate from filter 2l being sent to waste. The dewatered mixture of gluten and fibrous matter (press cake) is transferred to a dryer 22, from which it is dis' charged as gluten feed. y v f The starch is allowed to settle on the tables 20' to a. suitable depth and is thereafter flushed off with a suitable amount of water toia collecting tank 23, where it is admixed with more water to -bring its -specific gravity between 7 and 7.59 55 Baume. The resulting slurry is subjected to a second tablingoperation on tables V24 which removes practically all remaining gluten, the overflow I4 from these tables being preferably returned to the tank I3 as previously described. ,6

The starch deposited on the tables -24 is flushed oi and is thereafter treated as indicated at 25 ywith the reagent or reagents previously mentioned for use prior to drying of the starch. For economy'in reagent consumption, it is desirable u to employ the minimum amount 0f Water for this treatment of-the starch and, where the starch is mst treated with alkali and thereafter with acid,

it is desirable to wash the starch free from residual alkali prior toits acid treatment. The treat-y 7- .A water provide suitable proportions for the slurry.

ed slurry is suitably dewatered, for example, by means of a continuous vacuum filter 26, and transferred to a dryer 21 from which it is discharged as commercial pearl starch.

example of the production of starch from a starch-gluten ilour according to the present invention, but it will be understood that modifications may sometimes be desirable to adapt the process to particular cereals. For example, in the case of wheat the dispersion of the gluten is so effective that only one dispersion treatment is usually necessary. simplification of the above process for producing wheat starch, as well as the substitution of centrifuging for tabling.

In vthe mixer 28, a, low grade wheat flour is mixed with saturated lime water and tap water inthe approximate proportions of 840 pounds of flour, 110 gallons of lime water and 165 gallons of tap water. The slurry from the mixer 28 is fed: directly to the dispersion mill 29, the rates of feed of materials to the mixer being adjusted to the capacity of the mill. A No. 3 Mikro-Pulverizer at a speed of 4,500 R. P. M. has been found to handle effectively 2,500 pounds of dry wheat i ilour per hour. A No. 4 Mikro-Pulverizer at a speed of 3,450 R. P. M. has a capacity of 2.700-

3,800 pounds of dry wheat flour per hour, de-

pending on the amount of power used.l

The dispersed slurry from the mill 29 passes to a slurry tank 30 in which it is diluted to 1011 f Baum by the overflow 3| from the second centrifuging operation described below, and the diluted slurry is passedto the first centrifuge 32. The major part of the gluten is separated as overflow 33 from the centrifuge and may there- 'after be processed as in Fig. 1. The crude starch milk leaving the centrifuge at 34 is partially recycled through the centrifuge at 35, together with wash water, in order to maintain a high Baume and thus aid in separating the gluten. The re- `mainder of the starch milk is passed to the second centrifuge, which operates in the same manner as the first centrifuge, part of the starch stream leaving at 31 being recycled at 38 along with wash water if necessary. The overflow from the second centrifuge is returned at 3I to the tank 30 as described above, or part of it may be recycled through the vfirst centrifuge as shown i by the dotted line 3,9 or delivered to the mixer 28, as shown by the dotted line 40. The'centrifuges may be of the well known Merco type, No. B-16 being suitable for the processing of about 3,500

0 pounds of wheat flour per hour as in the present instance.

. Although a large part of the bran was removed with the gluten stream from the first centrifuge,

it is usually desirable to pass the starch stream l from the last centrifuge to a finishing shaker 4I to remove any remaining bran specks and foreign material, after which the starch is acidified in the tank 42, filtered at 43, anddried at 44.

Fig. 3 may be explained conveniently with respect to the production of starch from sorghum flour, although it will be understood that the procedure is applicable to other cereals as well. The sorghum flourfrom a supply indicated diagrammatically'at 50, lime water from tank 5I and fresh water from the line 52 are fed continuously tothe two-stage continuous mixer 53, 54. By way of example, it may be assumed that the rate of 4feed of the flour is 3,600 pounds per hour, in which case approximately 250 gallons per hour of fresh water and 600 gallons per hour of lime The two-stage mixeris' preferred because of the rapid flow of the mixture for the purpose of insuring uniform jelliflcation of the gluten The operation as described above is'a typical .uv throughout the mix.

Fig. 2 illustrates a suitableA i From the mixer 54 the slurry is fed to the main dispersion mills 55. Using hammer mills, for example, two No. 3 Mikro-Pulverizers each Iwith a capacity of 1,800 lbs. of dry flour per hour may be employed. The dispersed slurry leaving the mills 55 at the rate of approximately 940 gallons per hour is passed to the tank 56 in which it is diluted for centrifuging to about 12 Baume. The diluting liquid preferably comprises overflow 51 from the second centrifuge and the underflow 58 from the tailings shaker, both of which are described below, together with fresh water additions through the line 59 if necessary, the total dilution required being about 550 gallons per.

hour.

The starch is separated from the gluten by a series of three centrifuges, the second of which however is used principally for dewatering the slurry and increasing its specific gravity. For example, a series of three No. B-16 Merco centrifuges may be employed. The diluted slurry from the tank 56 is passed to the first centrifuge 60 at the rate of about 1,500 gallons per hour. Most of the gluten is separated from the starch and leaves the centrifuge through the line 62 at about 1,300 gallons per hour. The starch stream at 17-20 Baume and containing some gluten and also the tailings leaves through the line 63, part of it being recycled to the centrifuge through line 64 along with about 'Z50 gallons per hour of wash water, which may suitably be provided by the line 6| connected to the overflow 51 from the second centrifuge.

In order to remove the tailings from the starch stream, it is passed to the receiver 65 at the rate of about 1,000 gallons per hour and is diluted to about '7.5 Baume before it is sent to the shakers 66. The diluting liquid may suitably comprise the gluten stream from the third centrifuge introduced through the line .61 and additional liquid from the overflow line 51 of the second centrifuge i which is fed in through the line 68, a total of about 1,550 gallons per hour being required.

The tailings from the shakers 66 may contain some undspersed gluten and accordingly may be sent to a further dispersion mill 69 which mayV be, for example, a No. 2 Mikro-Pulverizer since the rate of ilow of tailings will be only about 300 gallons per hour. From the mill 69 the tailings pass to a receiver 10 in whichthey are diluted back to about 7 Baume before being sent to a tailings shaker 1l. The diluting liquid at the rate of say 200 gallons per hour isk supplied by a line 12, preferably from the overflow line 51 of the second centrifuge. The underflow from the tailings shaker is returned to the diluting tank 56, through the line 56 referred to above. The nal tailings are passed through the line 12 to a receiver 13 where they are combined with the gluten stream comingA through line 62 from the first centrifuge for use as stock feed, etc.

The starch stream leaving the shakers 66 at the rate of about 2,300 gallons per hour is too dilute for further treatment and must be suitably dewatered. For this purpose the stream is passed into a second centrifuge 14 which separates it into starch and gluten streams, the separated starch stream being partly recycled with wash water supplied through a line 15 at the rate of about 450 gallons per hour. This centrifuge may be the'same in construction and operation as the centrifuge 60 described above. The starch is washed with fresh water and some purification takes place, but the primary purpose is to increase the specific gravity of the starch stream for eiiicient separation in the third centrifuge and other suitable meansmay be employed for this purpose. The overflow leaves the second centrifuge through the line 51 at the rate of about 1,700 gallons per hour and is used for the purposes described above. l The thickened starch stream leaves throughr the line 16 at the rate of about 1,100 gallons per hour and is fed to a third centrifuge 11 which separates it into starch and gluten streams, the separated starch stream being partly recycled with fresh water supplied through the line 18 at the rate of about 800.gallons per hour. This centrifuge is preferably the same in type and operation as those referred to above. The overflow leaves through the line 61 mentioned above at the rate of about 1,100 gallons per hour and is delivered to the receiver 65 in which it is combined with the slurry of starch and tailings from the first centrifuge as described above.

The final starch stream leaves the third centrifuge 11 through the line 19 at the rate of approximately 800 gallons per hour. It may be directly filtered and dried, but as it may contain some bran specks, a'flnal check shaker may be employed. In the latter case the starch stream is delivered to a receiver in which it is diluted with water coming from line 8| to about 7 Baum before being passed to the check shaker 82. If an acid reagent only is employed, it may be added to the starch in the receiver 80 through the reagent line `83. If prior'alkali treatment is desired, the'alkali may be added through the line 83, the starch stream leaving the check shaker through line 84 being then dewatered and washed free ofv alkali before adding the acid. In any event the starch stream is suitably filtered and dried, producing a yield of approximately 2,900 pounds of commercial starch per hour (l0-13% moisture). l

In the case of rice, centrifuging is preferred to tabling because of the small size of the starch granules, and the system shown in Fig. 3 may be employed. The rice flour is mixed with water in the proportions of two parts by weight of water to one offflour and the pH of the slurry is 'adn justed to about 9.25 by the addition of sodium hydroxide. This slurry is passed through the dispersion mills 55 to the tank 56 where it is diluted to 12 Baum and supplied to the centrifuge 60, etc., as described in connection with Fig. 3.

Corn starch may also be produced by the procedures described above. For example, the system of Fig. 3 and the sequence of operations described above with reference to sorghum are equally applicable to corn.

In processing whole grain instead of flour, certain modifications of the above procedures are desirable. Where comminution and .dispersion are to be effected together rather than as separate operations, the large size of the unground grain usually requires the use of a series of dispersion mills, the successive mills preferably having progressively finer retaining screens. Moreover, the bulk of the tailings streams are increased due to the larger amounts 'of fibrous material from the outer hulls, and to avoid loss of starch'with such large volumes of bulky material. it-is desirable to wash this brous material in a suitable washing system, for example, in countercurrent washing reels of a type well known in the art.

By way of example, Fig. 4 illustrates the application of these modifications to the system shown in Fig. 1. The mixer I I used in Fig.- 1 for processing flour is not required, the wholegrain, water 13 and reagent beingA supplied directly to the first unit 85 of a series of mainl or first dispersion mills here shown as three in number. This mill 85 is providedvwith a relatively coarse retaining screen, the second and thirdmills 86 and 01 respectively having medium and fine retaining screens. The

whole grain is supplied to the iirst mill at 88, l

a sifter 98. The tailings from'this sifterpass through a line 99 to a second dispersion mill |00,`

and` thence to a tank where they are again diluted withY water from a line |02 to 6.5'?.5

Baume before being sentv to a sifter |03. The mill starch leaving this sifter through line |04 is combined with the mill starch vfromsifter 98 and sent to the first tables. The starch is flushed ol these tables to a tank |06 where it is diluted with watei' from line |01 to '7.0-7.5 Baum and then sent to the second tables |08. 'Ihe starch flushed oif these tables is subjected to the desired chemical -treatment as indicated at |09, filtered at||0,anddriedat|||. f

As indicated above, the tailings stream leaving the sifter |03 through line ||2 is passed through a countercurrent washing reel system comprising reels ||3 and |I4 connected by a line I |5. The washing liquid preferably comprises a portion of the overflow from the second tablesl |08 which passes through line 6 to the reel ||4 and thence through line ||1 to the reel |I3. 'Ihe washing liquid leaving reel ||3 through line ||8 is preferably returned to line 96 and thereby sent to the slurry tank 95 along with the remaining portion of the overflow from the second tables in line H9. f

The overflow from the first tables and the nal tailings from reel ||4 are sent by lines |20 and |2| respectively to a gluten settler |22, the desired reagent being added through line |23. After settling this mixture is passed to a lter press |24 and a dryer |25 and discharged as gluten feed, the supernatant liquor from tank |22 and the filtrate from filter |24 being sent to waste.

From the foregoing description it will be observed, in summary, that the invention makes it possible to eliminate steeping with its attendant disadvantages mentioned above and at the same time provides a process for producing high yields of pure colorless starch with all its natural properties substantially unmodified. These results are accomplished by a standard procedure that is applicable to all cereal grains, being varied only in details but not in principle, and by a simple, continuous and efficient process having marked advantages 1n reduction of labor, equipment and plant space requirements, processing time, and

overall production costs. i y

While several embodiments of the invention have been illustrated in the drawings and described with particularity, it will be apparent to those skilled in the art that the invention is not restricted to these particular embodiments but is capable of other applications, and also that various changes may be made in the details of the procedure, the 'apparatus employed, etc., without departing from the spirit of the invention. Reference should therefore be had to the appended claims `for a denition of the limits of the4 invention.

What is claimed is:

1. A process of producing cereal starch from unsteeped grain which comprises mixing the grain with water'and subjecting it to mechanical treatment ina -colloidizing apparatus, whereby the gluten is jellied and dispersed to release the starch granules, and then separating and recovering the starch.

2. A process of producing cereal starch from unsteeped grain which comprises comminuting and mixing the grain with water for a period suilicient to jellify the gluten, thensubjecting the gluten while in the gel state to liquefaction by mechanical treatment of the grain in a colloidizing apparatus to vrelease the starch granules, and then separating and recovering the starch,

v3. A process of producing cereal starch from unsteeped grain which comprises comminuting and mixing the grain with water to jellify the gluten, the quantity of water being sufficient to form a fiowable slurry, then subjecting the gluten while in the gel state to 'liquefaction by passing said slurry through colloidizing apparatus to release the starch granules, and then separating and recovering the starch.

4. A process of producing cereal starch from unste'eped grain which comprises mixing the grain with water to form a fiowable slurry and passing the slurry through a colloid mill whereby the gluten is jellified, and the gluten gel dispersed to the state of a sol, thereby liberating the starch granules, and then separating and recovering the starch,

5. A process of producing vcereal starch from unsteeped 'grain which comprises passing the' whole grain together with sumcient water to form a fiowable slurry througha colloid mill to jellify the gluten and disperse the gluten gel to the state of a sol, thereby releasingA thestarch granules, and then separating and recovering the starch.

6. A process of producing cereal .starch from unsteeped grain which comprises removing the germ from the grain, mixing the de-germed grain with sufficient watervto jellify the gluten and form a fiowable. slurry and passing the slurry through a colloid `mill to disperse the gluten gel to the state of a sol, thereby liberating the starch granules, and thenseparating and recovering the starch.

7. A process of producing cereal starch from unsteeped grain which comprises dry milling the grain to remove the germ and outer layers, mixing the milled grain with water tojellify` the gluten, passing the Wet grain through a colloid mill to disperse the gluten gel to the state of a sol, thereby liberating the starch granules, andKI water through a colloid mill to disperse the gluten gel to the state of a sol, thereby liberating the starch granules,v and'then separating `and recovv` vering the starch.v l' 9. A process of producingy cereal starch from unsteeped grain which comprises mixing the grain with sufiiclent water to jellify the gluten and form a flowing slurry stream and passing the stream through a colloid mill whereby the s gluten is jellifled and the gluten gel dispersed to l the state of a sol, thereby liberating the starch granules, then centrifuging the stream yto separate thestarch granules, and then recovering and drying the starch.

l0. Aprocess of producing cereal 'starch from a starch-gluten cereal ilour which comprises the colloid mill whereby the gluten is jellied and the gluten gel dispersed to the state of a sol, thereby liberating the starch granules, and separating and recovering the starch.

12. A process of producing corn starch from unsteeped corn which comprises mixing the corn with water to jellify the gluten, adjusting the pH of the slurry to a value between 6.5 and 8.0 by addition of an alkaline reagent, passing the slurry throughv a colloid mill to disperse the gluten gel to the state of a sol, thereby liberating the starch granules, and separating and recovering the starch.

13. A process of producing corn starch from corn ilour which comprises the steps of mixing the i'iour with water t0 lellify the gluten and form a iiowable slurry, then passing the slurry through a colloid mill to disperse the gluten gel to the state of a sol, thereby liberating the starch granules, and then separating and recovering the starch.

14. A process of producing wheat starch from unsteeped wheat which comprises mixing the wheat with water to jellify the gluten, passing the wet wheat through a colloid mill to disperse the gluten gel to the state of a sol, thereby liberating the starch granules, and separating and recovering the starch.

15. A process of producing wheat starch from unsteeped wheat which comprises mixing the wheat with water to jellify the gluten, adjusting the pH of the slurry to a value between 6.8 and 8.5 by addition of an alkaline reagent, passing the slurry through a colloid mill to disperse the gluten gel to the state'of a sol, thereby liberating the starch granules, and separating and recovering the starch.

16. A process of producing wheat starch from wheat flour which comprises the steps of mixing the flour with water to jellify the gluten and form a owable slurry, then passing the slurry through a colloid mill to disperse the gluten gel to the state of a sol, thereby liberating the starch granules, and then separating and recovering the starch.

17. A process of producing sorghum starch from unsteeped sorghum which comprises mixing the sorghum with water to jellify the gluten, passing the wet sorghum through a colloid mill to 16 disperse the gluten gel to the state of a sol, thereby liberating the starch granules, and sepaE rating and recovering the starch.

18. A process of producing sorghum starch from unsteeped' sorghum which comprises mixing the sorghum with water to jellfy thegluten, adjusting'the pH of the slurry to a value between 6.8 and 7.5 by addition of an alkaline reagent, passing the slurry through a colloid mill to disperse the gluten gel to the state of a sol, thereby liberating the starch granules, and separating and recovering the starch.

19. A process of producing sorghum starch from sorghum flour whichcomprises the steps of mixing the flour with water to jellify the gluten and form a ilowable slurry, then passing the slurry through a colloid mill to disperse the gluten gel to the state of a sol, thereby liberating the starch granules, and then separating and recovering the starch.

20. A process of producing cereal starch from unsteeped grain which comprises mixing the grain with suilcient water to jellify the gluten and form a flowable slurry and passing the slurry through a colloid mill whereby the gluten is jelli fied and the gluten gel dispersed to the state of a sol, thereby liberating the starch granules, separating the starch from the slurry, adding an antioxidant to the starch, and drying the starch.

21. A process of producing cereal starch from unsteeped grain which comprises mixing the grain with suiiicient lime Water to jellify the gluten and form a fiowable slurry and passing the slurry through a colloid mill whereby the gluten is jellied and the gluten gel dispersed to the state of a sol, thereby liberating the starch granules, separating the starch from the slurry, adding an antioxidant to the starch, and drying the starch.

22. A process of producing sorghum starch from unsteeped sorghum which comprises mixing the grain with suiicient water to jellify-the gluten and form a flowable slurry and passing the slurry through a colloid mill to disperse the gluten gel to the state of a sol, thereby liberating the starch granules, separating the starch and Washing it with an alkaline medium at a pH of 7.5 to 10.0 to remove coloring matter, and then acidifying and drying the starch. 1

HARVEY K. MURER. WILLIAM A. MITCHELL.

REFERENCES CITED The following references are of record in the ille of this patent:

` UNITED STATES PATENTS Number Name Date 241,666 Jebb May 17, 1881 239,171 Jebb Mar. 22, 1881 345,409 Birge July 13, 1886 362,502 Graves May 10, 1887 1,681,118 Jaschke Aug. 14, 1928 Wagner Oct. 4, 1938 

